1. Bring the currant jelly and mustard to the boil and allow to cool.
2. Score the cooked ham and coat it well in the rib-mustard mixture.
3. Glaze in the oven at 200 degrees for about 15-20 minutes.
4. Bring water, honey and vinegar to the boil, add mustard seeds and simmer for 10-15 minutes. Place in a suitable container.
5. Cut the cucumbers to a suitable thickness and toss them with salt. Leave them to soak for 20 minutes, then rinse them well in cold water.
6. Bring the vinegar, sugar and cranberry jam to the boil.
7. Place the drained cucumbers in a suitable container and pour the boiling brine over them. Leave the cucumbers to soak for a few days before use.
8. Serve the currant-glazed ham with the honey-pickled mustard seeds and the rustic cucumber salad.
